The typical Turin cuisine is a rich and elaborate cuisine, created by a combination of peasant origins and sophistication of the Savoy court in addition to the influences of French cuisine. The products symbol of the city of Turin is definitely the “breadstick”, born in this city in 1679, the “chocolate gianduja”, born in Turin in the early nineteenth century and the “vermouth” (fortified flavored wine), also born in Turin in 1786. On the tables in addition to the many entrees whose we mention the “veal with tuna sauce” and the “salad of raw meat”, certainly does not lack the “bagna cauda”, a typical sauce of anchovies, garlic and olive oil that is used to flavor raw vegetables. In addition to classic tajarin, agnolotti, the boiled meats and braised with barolo wine common to the region, as a special highlight there is the “tofeja” (soup with beans and pork rinds), the caponet (dumplings of minced meat wrapped in cabbage leaves), the finanziera (poor dish in which you use the offal of poultry) and the Piedmont mixed fry. Among the products of the earth point out the mushrooms and chestnuts in the valley of Susa, the apples of Cavour as well as different types of local cheeses like tomini of Chiaverano. Among the sweets there are the nocciolini of Chivasso, the typical gianduiotti, the torcetti of Lanzoand finally the “bonet” made with chocolate and macaroons. Remarkable range of wines to include the Freisa di Chieri DOC, the Malvasia di Castelnuovo Don Bosco DOC , the Colline Torinesi DOC and the Valsusa DOC.